| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pasta | 6 | Servings | ||
INGREDIENTS
| 16 | oz | Linguine |
| Salt | ||
| 12 | oz | Shrimp; shelled & deveined |
| 2 | ts | Olive oil |
| 1 | md | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1/4 | ts | Crushed red pepper |
| 2 | tb | Dry white wine |
| 28 | oz | Tomatoes |
INSTRUCTIONS
1. In a saucepot prepare pasta in boiling salted water according to package directions. 2. Add shrimp during last 3 minutes of cooking pasta; cook until opaque throughout. Drain pasta and shrimp; return to saucepot. 3. Meanwhile in a non stick 12 inch skillet heat oil over medium heat. Reduce heat and add onion and cook 8 minutes until tender crisp. 4. Add garlic and crushed red pepper and cook 30 seconds longer, stirring. 5. Stir in wine; cook 30 seconds. Add tomatoes with their puree and 1/4 tsp salt; heat to boiling stirring and breaking up tomatoes. 6. Pour tomato sauce over drained pasta; toss to mix well. Notes: Per Serving: 390 calories, 4g fat 9.5% CFF Recipe by: Good Housekeeping 365 days of Healthy Eating Posted to EAT-LF Digest by RecipeLu <recipelu@interlog.com> on Sep 26, 1998, converted by MM_Buster v2.0l.
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